In a pot add all your ingredients for the pickled salmon. Mix well. Lay your salmon in the pot and cover to cook for about 12-15 minutes on medium high. 

While the salmon is cooking, add your sliced onions in a large Tupperware with a good lid. 

Add the water, vinegar, sugar, and salt to the onions and mix well. In a separate bowl mix the mayo and lemon juice and pour over the onions and mix well. Then add your cooked salmon to the top of the onions. Use a spoon and cover the salmon with the onions and marinate as best as you can. 

Add the bay leaves and pickling spice on top. 

Cover and shake for a few minutes.

Keep in fridge for a minimum of over night or up to 3 weeks tightly sealed .